Home-tested delicious no- fuss recipes for everyone who loves to cook and eat!

Ooey Gooey Oreo Delight

There are a ton of oreo dessert recipes out there which i honestly haven’t tried, but this one is pretty simple, self invented, no fuss and it doesn’t require fancy ingredients. Make sure that you’re using good quality cocoa for the custard so it can hold its own against the decadent toffee layer.

I had guests coming over who specifically asked for a dessert which had chocolate in it. Since I was crunched for time, I made this in a hurry – cheating my way out of baking a cake with a store bought pound cake and using previous recipes for the custard and toffee layer. It turned out so goddamn well that I just had to share! Its the perfect cookies and cream ending to a weekend dinner!

The cornflour I used was Rafhan’s and 2 tbsps didn’t quite make the custard as thick as I wanted to, So if you’re using the same brand, I suggest mixing up another tablespoon.

Ingredients:

For the chocolate custard

4 cups milk

2 tsp cocoa powder

4 tbsp sugar

2 heaped tbsps cornflour

A little water to mix in the cornflour

For the toffee sauce:

1 can condensed milk (I used Polac)

1/2 packet cream (100 mls)

2 tbsps butter

Extra Ingredients:

1 pound store bought chocolate cake, thinly sliced

1 1/2 packet cream (around 250 mls)

2 large packets of Oreo cookies (crushed into chunks with rolling pin)

For the custard: Boil milk and sugar together. Dissolve cocoa and cornflour in water and pour into the milk and sugar mixture. Stir till custard forms and the mixture is slightly thickened (it will thicken more once cooled) – set aside.

For the toffee sauce: Melt butter over low heat and add the can of condensed milk and cream, stirring until well combined. Keep stirring until the mixture starts to bubble and caramelize on the sides of the pan. Once the bubbling begins, this is your cue that the sauce is ready, take it off the heat.

Now for the assembly. Arrange the slices of pound cake on the bottom of a deep serving dish. Top off with the toffee layer.

Now sprinkle a thick layer of crushed Oreos and let them drink in the toffee sauce. Pour the custard over the top and let this sit in the refrigerator for about two hours.

After this has cooled down, take it out and pour a layer of cream onto the custard, finally topping off with as many Oreos as your heart desires! I added a drizzle of chocolate syrup as well, but that’s up to you!